David Chang's Panko-Breaded Pork Chops W/ Masa Cakes and Redeye Recipe

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David Chang's Panko-Breaded Pork Chops W/ Masa Cakes and Redeye
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Ingredients
17
Count
Nutrition
790
Calories
Total time
45
Minutes
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Ingredients:

Directions:

  1. With a fork or whisk, mix together 3 of the eggs and the flour to form a smooth batter.
  2. Sprinkle the meat with salt and pepper. Put at least 2 inches of oil in a large, deep nonstick skillet over medium-high heat. When the oil is hot—a pinch of flour will sizzle—begin to prepare the pork: dip a piece in the egg batter, then in the breadcrumbs—the more of this coating that adheres, the better. Put the piece of pork in the pan and repeat until done; depending on how many chops you're cooking or how large your skillet is, you may have to cook in batches, since crowding the pan will lower the oil's temperature and make for soggy chops. (Drain cooked pieces on a paper towel, then transfer them to a low oven until you're finished cooking.) Adjust the heat so the meat cooks rapidly but the coating does not burn. Turn each chop as the first side becomes deep golden brown, about 3 to 4 minutes. Cook about the same amount of time on the second side.
  3. When the pork is almost done, bring about an inch of water to a boil in a deep, large skillet, add one teaspoon of salt and the vinegar, and lower the heat to the point where it barely bubbles. One at a time, break the 6 remaining eggs into a shallow bowl and slip them into the water. At this point, cover the skillet or begin to spoon the water over the tops of the eggs. Cook for 2 or 3 minutes, until the whites are barely set and the yolks have begun to film over. Remove with a slotted spoon and set aside.
  4. To make the gravy, combine 2 of the barely poached eggs, instant coffee grounds, sherry vinegar, and soy sauce in a small nonreactive bowl. Use an immersion blender to beat the ingredients until smooth, no more than 2 minutes. (You may also use a regular blender.).
  5. By hand, mix together the masa flour, water, lard, salt, and sugar in a medium-sized bowl just until the mixture is smooth. Form the dough into golf ball-sized spheres, then press each one into a 1/4-inch thick disc. Grease your griddle or pan with a teaspoon of oil and, when the oil shimmers, add the masa cakes. Cook, working in batches, until they are light golden brown, about 3 minutes per side.
  6. Slice the pork and divide it among 4 plates. Divide the masa cakes and poached eggs among the plates, garnish with scallions, and serve with redeye gravy.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 789.64 Kcal (3306 kJ)
Calories from fat 325.65 Kcal
% Daily Value*
Total Fat 36.18g 56%
Cholesterol 396.9mg 132%
Sodium 5083.9mg 212%
Potassium 500.74mg 11%
Total Carbs 86.84g 29%
Sugars 5.24g 21%
Dietary Fiber 6.91g 28%
Protein 31.97g 64%
Vitamin C 1.4mg 2%
Iron 8.9mg 49%
Calcium 201.8mg 20%
Amount Per 100 g
Calories 196.37 Kcal (822 kJ)
Calories from fat 80.98 Kcal
% Daily Value*
Total Fat 9g 56%
Cholesterol 98.7mg 132%
Sodium 1264.3mg 212%
Potassium 124.53mg 11%
Total Carbs 21.6g 29%
Sugars 1.3g 21%
Dietary Fiber 1.72g 28%
Protein 7.95g 64%
Vitamin C 0.4mg 2%
Iron 2.2mg 49%
Calcium 50.2mg 20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 18
    Points
  • 21
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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